Autumn Equinox and the harvest is upon us: here in the States we have a great abundance of fruit and vegetables coming in. Use and store what you need but please donate to your local soup kitchen or rescue organization: millions of Americans are not able to feed themselves due to unemployment and underemployment, (can you say jobs overseas?)....please share your bounty.
Great basil harvest how to's: basic pesto and pistu recipes and techniques Basic basil/oil puree for freezing or putting by to keep that bright green basil flavor fresh all winter. Covers opal, thai and italian basil.
Drying and putting by summer and winter herbs: drying in oven or hanging from the rafters,.....herbs will keep their flavor if properly handled. Refreshing dry herbs on a hot saute pan, storing the leaves by jarring or freezing.
Autumn fruit means the need for great pie crust: basic crust and the bulk production is covered. Ratios of fats, (lard, butter, shortening) flours and techniques both storage and handling.
Turning basic pie crust recipes into quiche or empanada dough is fast and will store the same way. Why purchase chemical garbage when you can fabricate your own pastry doughs quickly, inexpensively and with amazing results.
With the chilly weather, green tomatoes signal the end of the harvest: while they can ripen in the house you can use them for great chowchows, relish, salsa verde and pickles. Recipes and techniques for all are reviewed.
Though 2.5 months away, now is the time to start creating home crafted culinary holiday gifts. With the economy on the skids, millions unemployed or underemployed, now is the time to concentrate on the best way to give....your own culinary creation. Jams, jellies, marmalade, chowchows, pickles, chutneys, dry herb bundles are a low/no cost, labor of love gift that everyone enjoys receiving and a great way to lift the giver's spirits.